Rice Paper Rolls with Satay Sauce

October 11, 2020
Rice Paper Rolls with Satay Sauce

There’s nothing fresher than Rice Paper Rolls, especially in spring and summer when the produce is just so delicious and fresh! You can literally put anything inside these, and they taste amazing!

Rice Paper Rolls with Satay Sauce

When I was making these, at the last minute I realised that I didn’t have vermicilli noodles! Oh well, I had a bunch of lettuce, and that worked really well… or you could just load them up with veg. I actually prefered these without the noodles, way more tasty and satisfying. But what really made this dish was the Satay sauce!! O.M.G. It was SO GOOD!

Rice Paper Rolls with Satay Sauce

Rice Paper Rolls with Satay Sauce

I used Noya cashew butter to make the Satay sauce. They were kind enough to send me some of their nut butters to try. I had previously tried their almond butter, and it was seriously amazing. Let me tell you – not all nut butters are created equal! Which of course, before I tried Noya I thought it would be the same as the one I buy from Aldi, that is usually cheaper, haha. Well, no, that is not the case. It was so much better. Anyway, if you don’t have access to cashew butter, never mind, just sub it for regular peanut butter, smooth or crunchy  would both work well.

Rice Paper Rolls with Satay Sauce

We have another Rice Paper Recipe on our website, which is made with purple noodles! You can check that out here.

Rice Paper Rolls with Satay Sauce

I think having some fresh herbs in rice paper rolls are essential. Mint works really well, as does coriander and basil. Also if you can find it, thai basil is delicious, or even vietnamese mint. Then you just layer them up with other veggies!

Rice Paper Rolls with Satay Sauce

With the rice paper, you only need to soak it for about 10 seconds, maybe even less, I just basically dunk it in the water and then take it out. It will soften as you work with it, and you don’t want your rolls too soggy.

Rice Paper Rolls with Satay Sauce

Hope you love this recipe and share it with your friends and family!

 

Rice Paper Rolls with Satay Sauce
Prep Time
10 mins
Cook Time
15 mins
 

There's nothing fresher in Spring or Summer than fresh summer rolls loaded with veggies. This recipe is more amazing with a yum dipping sauce!

Ingredients
Rice Paper Rolls
  • 6 sheets rice paper
  • 1 carrot julienned
  • 1/2 small cucumber julienned
  • 12 strips flavoured tofu
  • 5 cherry tomatoes cut in half
  • 1/2 an avocado cut into strips
  • 6 snow peas ends chopped and cut into strips
  • An assortment of herbs, edible flowers and/or micro greens - whatever you have at hand
Satay Sauce
  • 2 heaped teaspoons Noya Cashew butter
  • 1/4 tsp fresh ginger grated
  • 1/4 tsp chilli flakes
  • 1/2 tsp sesame oil
  • Juice of 1/2 a lemon
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon tamari or soy sauce
  • water, to make less thick
Instructions
  1. Firsly prepare all the ingredients for the filling of the rolls. To make it easier, you could use a pre-marinated tofu, or you can marinate your own.

  2. Get a large, shallow dish, large enough to fill a rice paper roll sheet - I use a pie dish. Fill it with hot water. I also put a bit of cold water in, to make it medium hot. Get a chopping board to lay the soaked rice paper sheet on, or use a clean bench. To make the rolls, soak a rice paper sheet (one at a time) for 5 to 10 seconds, just so it is soaked in the water. Then put it on the surface you are using. Layer up the fillings. I usually start with edible flowers, herbs or microgreens. Then avocado, then tofu, and then the rest. Roll it up and set aside while you make the rest.

  3. To make the dipping sauce, add all the ingredients into a small bowl and mix well. Add water a little bit at a time to achieve desired consistency - you don't want it too thick, but not too watery either.

  4. Time to dig in! Enjoy!!

 

You Might Also Like